Tortillas

The dough must be mixed the day before. We dry toasted these in a non-stick frying pan.

YOU WILL NEED

  • 4 cups (600 g) cake flour
  • 4 T (60 ml) olive oil
  • 2 cups (500 ml) very hot water (not boiling)
  • 2 t (10 ml) Ina Paarman's Green Onion Seasoning
Method

Put the flour and olive oil in a processor and pulse. Add the hot water through the feed tube, process until the dough comes together. Leave to stand for 10 minutes. Add the Green Onion Seasoning and mix really well.
Knead lightly on a well floured work surface. Place in an oiled mixing bowl and cover with clingfilm. Stand at room temperature overnight until ready to cook.

Divide the dough into 1/3’s.

Roll out thinly on a well-floured table, turning and re-flouring the surface at regular intervals. Cut out 15-20 cm circles using the lid of a saucepan. Spread the circles a little more with your hands or a rolling pin. Toast dry, in a pre-heated non-stick pan. Layer between clean damp muslin or baking paper.

Variations:

**Corn tortillas:**

Replace 1 cup of the cake flour with 1 cup of white mealie meal. Proceed as above.

**Fried tortillas:** (these can be used flat or shaped)

Warm about 1 cup (250 ml) of canola oil in a medium sized frying pan. Add corn tortillas, one at a time, and fry lightly on either side until golden brown.
Drain on a paper towel. If you want to shape them then immediately wrap over a thin rolling pin (or use the cardboard roll from the inside of paper towel or aluminium foil) to get a half moon shape.

**Tortilla chips:**

Cut each corn tortilla disk into 4 triangles.

Warm about 1 cup (250 ml) canola oil in a medium size frying pan. Add corn triangles, a few at a time and fry until golden brown. Drain on paper towel and season with our Chilli & Garlic or Braai & Grill Seasoning. Delicious served with (guacamole).

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